Mentha spicata (Spear Mint or Spearmint) is a species of mint native to much of Europe and southwest Asia, though its exact natural range is uncertain due to extensive early cultivation. It grows in wet soils[1][2]. It is an invasive species in the Great Lakes region where it was first sighted in 1843[3]. It is a herbaceous rhizomatous perennial plant growing 30â€“100 cm tall, with variably hairless to hairy stems and foliage, and a wide-spreading fleshy underground rhizome. The leaves are 5â€“9 cm long and 1.5â€“3 cm broad, with a serrated margin. Spearmint produces flowers in slender spikes, each flower pink or white, 2.5â€“3 mm long and broad.[2][4] Hybrids involving spearmint include Mentha Ã— piperita (Peppermint; hybrid with Mentha aquatica), Mentha Ã— gracilis (Ginger Mint, syn. M. cardiaca; hybrid with Mentha arvensis), and Mentha Ã— villosa (Large Apple Mint, hybrid with Mentha suaveolens).[2] The name 'spear' mint derives from the pointed leaf tips.[ Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.